Linguine with Tomatoes, Spinach, and Clams

An easy way to upgrade this quick meal is to add 20 fresh clams (rinsed) to the sauce. Simmer, covered, until the clams open, 5 minutes.

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Ingredients

Yields:
4

Cal/Serv:
571

12 oz.
linguine

1/4 c.
olive oil

6
clove garlic

1/2 tsp.
crushed red pepper flakes

1
can whole peeled tomatoes

3/4 c.
dry white wine

6
can chopped clams

1/2 c.
fresh flat-leaf parsley

1
bunch thick spinach stems discarded

grated Parmesan

Directions

Prep Time:
0:25

Total Time:
0:25

Cook the pasta according to package directions. Drain and return it to the pot.

Meanwhile, heat the oil, garlic and crushed red pepper in a large skillet over medium heat, stirring occasionally, until the garlic is fragrant, 2 to 3 minutes.

Crush the tomatoes and add them to the skillet along with their juices. Add the wine and clams and
simmer, stirring occasionally, for 5 minutes. Stir in the parsley.

Toss the pasta with the spinach and sauce. Serve with Parmesan, if desired.

Tips & Techniques

Use Up the Linguine and Parmesan: Cook the remaining 4 ounces linguine; roughly chop and refrigerate. Beat 4 eggs and toss with the linguine, chopped scallion, and grated Parmesan. Cook in olive oil in a nonstick skillet over medium heat until the bottom is golden brown, 10 minutes. Flip and cook 2 minutes more.

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